Roasted Cauliflower with Tahini and Dates

Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Spread the cauliflower florets, chopped dates, and sliced red onion on the baking sheet. Drizzle with a little olive oil and toss to coat.

Roast the vegetables in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.

Remove the baking sheet from the oven and place the roasted vegetables on a bed of the greens.

Drizzle the tahini sauce over the vegetables and serve immediately.

In a small mixing bowl, add the tahini, lemon juice, salt, pepper, and cumin.

Stir them together. The mixture might become very thick or look "clumped" at first; this is normal.

Add the ice water one tablespoon at a time, whisking constantly.

Continue adding water until the sauce reaches a smooth, pourable consistency (similar to a heavy cream or a thin yogurt).